#Summer #Burrata, #Prosciutto, & #Tomato# Quiche

#Summer #Burrata, #Prosciutto, &  #Tomato# Quiche. The middle of August means that I am basically eating tomatoes 24/7. Tomato toasts for breakfast, pasta salads for lunch, and bruschetta chicken for dinner. The fun is never ending! Then there’s the tomato galettes, tomato tarts, tomato pies, tomato EVERYTHING. It’s heaven, and we will love it.

 

Ingredients:

  • DOUGH:
  • 1/2 cup Salted Butter
  • 1 1/2 cups All Purpose Flour, sifted
  • pinch of Salt
  • pinch of Sugar
  • 1/3 cup Cold Water – approx.
  • FILLING:
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup 2% milk
  • 1 cup full-fat ricotta cheese
  • a few pinches salt & pepper
  • 1 tbsp fresh minced oregano
  • 1 tbsp fresh minced basil
  • 3 oz prosciutto
  • 1/2 – 3/4 pint mini heirloom tomatoes, halved
  • 4 oz burrata cheese, torn
  • a few tbsps grated parmesan or pecorino
  • fresh basil to garnish
  • shortening to grease
  • pie weights and/or dry beans

Directions:

  1. Begin by preparing the dough.Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
  2. When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding water, 2 teaspoons at a time, until dough takes shape. Next, gather the dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
  3. Meanwhile, in a large mixing bowl combine the eggs, egg yolk, milk, ricotta, salt & pepper, oregano, and basil, whisking until thoroughly combined.
  4. Pre-heat oven to 400F. Amply grease a 10″ pie dish with shortening.
  5. With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to pie dish — Use a scissor to cut off any excess, then mold the dough to the dish as tightly as possible. Pierce crust with a fork several times on the bottom and along the sides of the dough, then line with parchment paper. Fill with pie weights and/or dry beans (I used red kidney beans!), then bake for 15 minutes on oven middle rack until just beginning to brown. Remove from oven — Reduce oven heat to 350F.
  6. Remove the pie weights/dry beans from the crust, then fill with the egg ricotta mixture. Bake on oven middle rack for 20 minutes until just beginning to “set”, then top with folded prosciutto, halved tomatoes, torn burrata, and a few sprinkles of parmesan cheese. Bake for a final 45 minutes until the middle is completely set and the crust is brown. Cool slightly, garnish with fresh basil, then slice & serve!

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